Add oil to a large pan. Add the whole garam masala spices, then add the soaked rice. Add salt and 2 cups (about 480 ml) of water. Cook the rice until done.

In another pan, heat oil. Add finely chopped onions and sauté until golden. Add the dry spices: turmeric, red chili powder, and coriander powder. Add the tomato paste and cook until the oil separates. Stir in the yogurt, turn off the heat, and let it cool for 2 minutes. Turn the heat back on, cover, and cook for 5 minutes. Add the boiled eggs, cover, and cook for another 2 minutes.

To assemble, layer the cooked rice and egg gravy: start with the egg gravy at the bottom, then a layer of rice, sprinkle biryani masala, and top with some mint and cilantro. Repeat with more egg gravy, rice, biryani masala, mint, and cilantro. Sprinkle a little garam masala powder for extra flavor. Cover and cook for 20 minutes. Your egg biryani is ready. Garnish with cashews and serve with yogurt.